Posts by sarahnichole975

Quote:Originally Posted by MelviraPopping back to the original issue of who has the rights to the pics, I have always been under the understanding that pictures are copyright of the person who took them. For example, if I have a...

Well in the state of Louisiana salaried employees are supposed to be compensated for overtime. A friend of mine had it happen to her family's business. The employee filed a grievance with the labor board, had no proof, and they were...

There is nothing about noncompete or waiver of ownership rights...as a matter of fact...the only contract I have is the one that shows my obtaining ownership. There is no contingency on any continued employment. It just states that...

Ah...very good advice, I will definitely do that! As far as the continued relationship...I have no desire for one.

Okay...I should say I had an ownership interest in the bakery (and still technically do and am just working out the buyout). Does that make a difference?

I recently left the bakery I was working for to go out on my own in a kitchen I am renting space from. During the time I was there I allowed my pictures that I did before working with them to be used in their portfolio. I have now...

Well Wilton (yes I know it's nasty) holds the most amazing colors...or at least for me it does. I've had trouble with all of the other fondants, but this is the worse. I would even love a suggestion to a fondant that holds color...

I was wondering if anyone uses deco roma fondant and if so, have you had trouble with it holding color? Most of all purple. Mine faded to a lovely shade of navy blue on a cake today. Any suggestions?

If you do double layer 12x18's they feed 100. Also, you could do two layer 14" squares which feed 98.

I love raspberry or strawberry with almond cake. I do both flavored smbc's. Just add strawberry or raspberry paste to it, or you can also use a preserve or filling if you don't have the paste. SMBC flavors nicely with almost anything.